Ingredients
- 1 lb Anna Spaghetti
- 1 jar Cento Roasted Peppers (12 oz), roughly chopped
- 2 cloves Garlic, minced
- 2 tbsp Cento Organic Tomato Paste in a Tube
- 2 tbsp Cento Capote Capers
- 1 Shallot, finely chopped
- 1/2 cup White Wine
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 cup Fresh Parsley
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside. In a large skillet over medium heat, heat olive oil and sauté shallot for 2âu20acu201c3 minutes until softened. Add garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 1âu20acu201c2 minutes to deepen the flavor, then pour in white wine, stirring to deglaze the pan. Add roasted red peppers and cook for another 2 minutes, letting the flavors meld. Simmer until slightly reduced, about 3 minutes, then stir in capers, salt, and black pepper. Add the cooked spaghetti to the skillet and toss until well coated. Garnish with fresh parsley and serve immediately. Serves 4.
